Laung Lotika: Exquisite Bengali Clove-Sealed Sweet Dumplings
2 hours 5 minutes
825 reads
About Laung Lotika: Exquisite Bengali Clove-Sealed Sweet Dumplings
Imagine biting into a warm, golden dumpling, its delicate sweetness melting in your mouth. Laung Lotika, a traditional Bengali treat, offers just that experience – a symphony of flavors and textures that will transport you.These enchanting little "envelopes," sealed with aromatic cloves (laung), are filled with a rich khoya (mawa) and sugar filling, then deep-fried to crispy perfection. A final soak in fragrant sugar syrup adds another layer of irresistible sweetness.Whether you're celebrating a special occasion or simply craving an authentic taste of Bengal, Laung Lotika promises a truly delightful culinary adventure.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep5 minutes
Cook2 hours
Total2 hours 5 minutes
Ingredients
For the Filling
- ¾ cup Mawa mawa
- ⅓ cup Sugar
- ½ tsp Vanilla Essence
For the Dough
- 1 ½ cup All-Purpose Flour maida
- 1 ½ tbsp Ghee
- ¼ tsp Orange Food Coloring
- Water as needed
For Frying and Sealing
- 3 cup Refined Oil
- 12-15 Cloves
Instructions
- In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Continue to simmer without stirring until the syrup reaches a two-string consistency. This means that when you lift a spoon from the syrup, a thin thread of syrup will form between the spoon and the pan. Allow the syrup to cool.
- In a bowl, combine the khoya, sugar, and vanilla essence.
- Mash the ingredients together until well combined and smooth. Set aside.
- In a large bowl, combine the all-purpose flour, ghee, and orange food coloring.
- Gradually add water, a little at a time, kneading until a soft, pliable dough forms. Avoid making the dough too sticky.
- Divide the dough into small, equal-sized balls.
- Roll each ball into a thin circle using a rolling pin.
- Place a spoonful of the khoya filling in the center of each circle.
- Fold the dough over the filling to form a semi-circle, pressing the edges firmly to seal.
- Fold the semi-circle in half again to create a log shape.
- Overlap the ends of the log to form an envelope shape. Secure the overlapping edges with a clove.
- Repeat the process for the remaining dough balls.
- Heat the refined oil in a deep fryer or large pot over medium heat.
- Carefully drop the lotika into the hot oil, frying in batches until golden brown and crispy. Maintain a medium flame to ensure they cook through without burning.
- Remove the fried lotika from the oil and drain on a wire rack or paper towels.
- Dip the fried lotika into the cooled sugar syrup, allowing them to soak for 15-20 minutes. This adds extra sweetness and moisture.
- Serve the Laung Lotika warm or at room temperature.
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat milk and yogurt.
- Adjust the sweetness according to your preference by adding more or less sugar.
- Experiment with different spices like cardamom, nutmeg, or saffron for a unique twist.
Storage Instructions
- Store leftover Mishti Doi in an airtight container in the refrigerator for up to 3 days.
Also See
Related Posts You May Like
Recipe Nutrition
Calories: 2133kcalCarbohydrates: 113gProtein: 13gFat: 185gSaturated Fat: 23gPolyunsaturated Fat: 48gMonounsaturated Fat: 111gTrans Fat: 1gCholesterol: 23mgSodium: 126mgPotassium: 58mgFiber: 1gSugar: 67gVitamin A: 203IUVitamin C: 0.5mgCalcium: 316mgIron: 2mg
Amrita Roy
Articles: 56
3 Comments
Leave a Reply
You must be logged in to post a comment.
Wow, this looks fantastic!
Such a perfect dish! Thank you.
Thanks for the inspiration! Looks tasty.